This season, the old fashioned pumpkin pie gets a modern update with the addition of caramel, toffee and eggnog to sweeten—and spice up—a treat that is sure to be the star of the culinary enthusiast’s Thanksgiving table come dessert time. Caramel Toffee Pumpkin Pie will be baked to perfection in your Thermador oven. Sugar and spice never tasted this nice.

Caramel Toffee Pumpkin Pie

8 servings
3 hour prep time, 1.25 hour cook time 

1 deep dish 9″ pie shell:
1 1/2 cups flour
1 tbsp brown sugar
1/2 tsp fine salt
1/2 cup cold unsalted butter, cubed
1/4 – 1/3 cup ice water

Pumpkin Custard filling:
2 cups pumpkin puree
1/2 cup Caramel Butterscotch ice cream topping
1/2 cup brown sugar (packed)
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 tsp vanilla
Pinch of salt
1/2 cup milk
1/2 cup heavy cream
3 eggs
1 cup crushed toffee

Eggnog Whipped Cream:
1/2 cup heavy whipping cream
1/4 tsp vanilla extract
1/4 cup eggnog
2 tbsp powdered sugar

Pumpkin Pie Spice

For the pie shell: Place the flour, sugar and salt in the bowl of a food processor, pulse to combine. Add the cubed butter, pulse until the mixture resembles coarse crumbs the size of a pea. Slowly drizzle in the ice water while continuing to pulse. As soon as the mixture begins to come together stop adding water and pulse a couple more times. Remove the dough from the food processor and form into a disk. Wrap in plastic wrap and refrigerate for at least an hour. Roll the dough out to about a 12″ diameter. Gently fit the dough into a deep dish 9″ pie plate. Trim any excess and crimp the edges. Freeze the pie shell completely before baking.
Preheat oven to 400°F.

Grease a piece of tinfoil and press greased side down into the bottom and sides of the pie shell. Fill the foil lining with pie weights. Bake for 20 minutes, remove the foil and pie weights, gently press down any areas that have bubbled up then bake for an additional 5 minutes. Cool completely before filling.

For the filling: Preheat oven to 375°F
Beat pumpkin, caramel butterscotch topping, brown sugar, spices, vanilla and salt together in a large bowl. Add milk, cream and eggs; beat until smooth. Sprinkle crushed toffee over the bottom of the pie shell. Pour pumpkin mixture carefully over the toffee; some pieces may float to the top, gently push them back into the filling. Place pie plate on a cookie sheet in the center of the oven. Bake until set; about 1 – 1.5 hours. Cool completely and chill before serving.
Serve each slice of pie with a dollop of eggnog whipped cream and a dusting of pumpkin pie spice.